Delicious Sangria!

Here’s the Sangria recipe, as promised. This was fun to make, yummy to drink, and made a beautiful presentation!

I would really love to tell you that I created this recipe; it’s more like, I kitchen-tested this recipe for you. 🙂

I’m a huge fan of Ree Drummond, The Pioneer Woman (www.thepioneerwoman.com.) All her recipes are simple and delicious. Every time I make one, it’s like I hit the ball right out of the park. So this is one of Ree’s recipes. Thanks Ree, for making my life so much easier.

2 Granny Smith apples, cored and cut into cubes

1 cup green seedless grapes

1 cup red seedless grapes

2 cups pineapple chunks (I used canned for this, fresh was too much trouble and too expensive!)

1 small unpeeled orange, thinly sliced

2 unpeeled lemons, thinly sliced

2 unpeeled limes, thinly sliced

1.5 liter red wine (such as Cabernet, Merlot or Pinot Noir)

1.5 liter dry white wine (such as Chardonnay, Sauvignon Blanc, or Pinot Grigio)

1 cup orange-flavored rum

1 cup orange-flavored vodka

1 cup sugar

When it came to purchasing the wine and spirits for this, I followed same rule as using wine for cooking: “If you buy a cheap, crappy wine to cook with, it’s going to taste like cheap, crappy wine in your food.” So I looked for something that was good quality but yet reasonably priced.  For the wine, I bought Robert Mondavi’s Woodbridge Pinot Noir and Sauvignon Blanc. I bought Absolut vodka, and Parrot Bay rum.

Place all the fruit in a large container. Start pouring the liquids: the wines, followed by the vodka and rum. Finally, to add a subtle sweetness, dissolve the sugar in 1 cup of water and add it to the mix.

Stir well, cover and refrigerate for several hours, giving the fruit and liquids time to “steep”. Serve in glasses over ice. The fruit is also delicious to eat!  Your guests will think you ROCK. And so will you, if you have too much.  😀